85ml passionfruit pulp, whisked and seeds strained
caster sugar
whipped cream, to serve
3 passionfruits, halved, to serve
Instructions
Take a medium-sized mixing bowl and cream the
butter and sugar together until pale in colour.
Add the egg and stir to combine. Next, lightly mix
through the flour until dough forms. Cover with
cling wrap and refrigerate until required.
Preheat the oven to 180°C. Grease a 28cm diameter
by 3cm height round flan tin. Cut out a circle of
baking paper to place in the bottom of the tin.
On a lightly floured bench, roll the pastry out to
a 5mm thick round. Gently lay the pastry into the
flan tin and press into the edges. Using a knife,
trim the excess pastry from the lip of the tin.
Rest in the refrigerator for at least 30 minutes.
This will prevent the pastry from shrinking when
you bake it.
Blind bake the pastry shell for 20 minutes until
slightly golden, using baking paper weighted with
beans, rice or similar. Remove the paper and
weights, turn the oven down to 150°C and continue
to bake until the base is cooked and crisp (about
10 minutes). Beat the yolks lightly and brush
around the inside of the tart and return to the
oven for a minute. Remove from the oven and cool.
(The yolk will create a protective membrane and
prevent any possible leakage.)
Turn oven temperature to 120°C.
For the filling, gently heat cream, sugar and
lemon zest together in a saucepan until sugar is
dissolved.
Whisk eggs and yolks together in a mixing bowl.
While whisking continuously, slowly drizzle the
hot cream into eggs a little at a time until fully
combined. Stir through the lemon juice and
passionfruit juice, before straining custard
through a sieve. Let custard sit for 5 minutes and
skim any froth off the top.
Fill your pre-baked shell with custard and bake
for 45-50 minutes until the tart is just set.
Remove from oven and cool on a wire rack.
Refrigerate once tart is completely cool.
Sprinkle a healthy layer of caster sugar over your
tart and “brûlée” with a gas blowtorch until dark
and close to burnt in places.
Portion up with a hot knife and serve with a
dollop of cream and half a fresh passionfruit on
the side
Originally Submitted
5/29/2013
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